Panfried Black Bean Coriander Cakes |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve these tasty little cakes with you favourite salsa. Makes four large patties to serve as a main course. Make smaller patties to serve as an appetizer course. Ingredients:
1/4 cup onion, finely chopped |
1/4 cup green pepper, finely chopped |
1 large garlic clove, minced |
1 tablespoon butter |
1 (19 ounce) can black beans, rinsed and drained (about 1 2/3 cups) |
1 large egg, lightly beaten |
3 tablespoons fresh coriander leaves, finely chopped |
1/2 teaspoon salt |
1/2 cup yellow cornmeal |
vegetable oil (for frying) |
Directions:
1. In a small, heavy skillet cook onion, bell pepper and garlic in the butter over moderately low heat, stirring until softened. In a bowl, mash one third of the bean with a fork and stir in remaining bean, onion mixture, bread crumbs, egg coriander, salt and pepper to taste.
2. Form mixture into four - 4 inch patties. (Mixture will be wet and soft.) Gently dredge the patties in cornmeal and transfer to a large plate line with plastic wrap.
3. In a heavy skillet heat 1/4 inch of oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
4. Serve the bean cakes with salsa.
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